*  Exported from  MasterCook  *
                           GLAZED IRISH TEA CAKE
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes                            Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Unsalted butter
                         - room temperature
    1       c            Sugar
    2       ts           Vanilla
    2       lg           Eggs
    3       oz           Cream cheese
                         - room temperature
    1 3/4   c            Cake flour
    1 1/4   ts           Baking powder
      1/4   ts           Salt
    1       c            Dried currants
      2/3   c            Buttermilk
      1/2   c            Confectioners' sugar, sifted
    2       ts           Fresh lemon juice
   PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a
   9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to
   discard excess flour. Cut piece of parchment paper or waxed paper to fit
   bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and
   vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add
   cream cheese. Mix until well combined. Sift flour, baking powder and salt
   together. Put currants in small bowl. Add 1/4 cup of flour mixture to
   currants. Stir currants until well coated. Add remaining flour to batter,
   alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in
   currants and all of the flour. Stir until well combined. Transfer batter to
   prepared pan. Smooth surface with spatula. Bake until well-browned and
   toothpick inserted into center comes out clean, about 1 hour, 25 minutes.
   Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible
   metal spatula to separate cake from sides of pan. Carefully remove cake
   from pan to cooling rack. Spread glaze on warm cake. Let cake cool
   completely. Cake can be stored 3 days at room temperature in foil. Cake can
   also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar
   and lemon juice in small bowl. Stir until smooth.
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